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The 3-minute interview: Ishi Patterson
July 29, 2010
August 3, 2010
By: Kytja Weir
Examiner Staff Writer
From Aug. 16 through 22, more than 200 local restaurants will be offering three-course fixed-price menus of $20.10 for lunch and $35.10 for dinner during the biannual Restaurant Week. Patterson, member services director of the Restaurant Association Metropolitan Washington, explains the deal.
Cities around the country have had such weeks for years. When did Washington start offering them?
It started in 2001 in an effort to inject some business back into the restaurant scene after the tragedies of 9/11.
How does the week help the restaurants now?
We try to schedule the restaurant weeks during what would be called "shoulder" weeks in the summer and winter. Those are weeks when there's generally not a bunch of business or people in the city, so they help by bringing in people that are in the city but not going out.
How does it help diners?
It helps diners by giving them a broad range to choose from as far as restaurants ... a place you were maybe eyeing and never actually went there because you didn't have a good reason to spend that type of money or, you know, it's way across town.
Is this year any different than in the past?
We've had a record year as far as participants. So far we're over 225 participants, where previously the average had been about 200.
Some people complain the special menus aren't as good or service is rushed.
I would say you should look at each place you choose and give them a try. Have a look at their Web site, give them a call to see if they're offering a special menu -- or a lot of restaurants actually offer their full menu.
Is it hard to book seats?
It depends. I would call the restaurant, not just rely on going to their Web site or booking online.
- Kytja Weir
Read more at the Washington Examiner
By: Kytja Weir
Examiner Staff Writer
From Aug. 16 through 22, more than 200 local restaurants will be offering three-course fixed-price menus of $20.10 for lunch and $35.10 for dinner during the biannual Restaurant Week. Patterson, member services director of the Restaurant Association Metropolitan Washington, explains the deal.
Cities around the country have had such weeks for years. When did Washington start offering them?
It started in 2001 in an effort to inject some business back into the restaurant scene after the tragedies of 9/11.
How does the week help the restaurants now?
We try to schedule the restaurant weeks during what would be called "shoulder" weeks in the summer and winter. Those are weeks when there's generally not a bunch of business or people in the city, so they help by bringing in people that are in the city but not going out.
How does it help diners?
It helps diners by giving them a broad range to choose from as far as restaurants ... a place you were maybe eyeing and never actually went there because you didn't have a good reason to spend that type of money or, you know, it's way across town.
Is this year any different than in the past?
We've had a record year as far as participants. So far we're over 225 participants, where previously the average had been about 200.
Some people complain the special menus aren't as good or service is rushed.
I would say you should look at each place you choose and give them a try. Have a look at their Web site, give them a call to see if they're offering a special menu -- or a lot of restaurants actually offer their full menu.
Is it hard to book seats?
It depends. I would call the restaurant, not just rely on going to their Web site or booking online.
- Kytja Weir
Read more at the Washington Examiner
